Cake made for Peggy Lovet’s Christening, May 15th, 1744

Name: Cake made for Peggy Lovet’s Christening, May 15th, 1744
Cuisine: United Kingdom
Ingredients: candied lemon peel 6 oz.; currants 4 lb.; candied citron peel, 6 oz.; candied orange peel 6 oz.; brandy ¾ pint; yeast 1½ pints (or 1½ oz. compressed yeast creamed with sugar); butter 2 lb.; ale ¾ pint; milk 1½ pints; eggs 13, leaving out 6 whites; yeast 1½ pints (or 1½ oz. compressed yeast creamed with sugar); yeast 1½ pints (or 1½ oz. compressed yeast creamed with sugar); powdered sugar 1½ lb.; cinnamon ¼ oz.; nutmeg ¼ oz.; eggs 13, leaving out 6 whites; Flour 4 lb.

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

This recipe was sent by Miss E. Lovet, of ‘Brynhyfryd,’ St. Asaph, North Wales.

Ingredients

Flour 4 lb.
powdered sugar 1½ lb.
cinnamon

Europe
United Kingdom
Dessert
Cake
Vegetarian

Method

The same method as for the 18th Century Bride Cake.